Cassava

Also called yuca and manioc, this is a large, long, very hard starchy root vegetable that is cultivated on most Caribbean islands. The skin varies from a dark brown varnished appearance to pale and chalky depending on the variety and the soil in which it is grown. Raw cassava contains a toxic compound and is only safe to eat after being fully cooked. A visual sign of adequately cooked cassava is a slight cracked appearance on the surface. When preparing cassava, cut it into manageable pieces and remove the fibrous string in the middle. Grated cassava is used to make pone, a popular flourless dessert.